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Food Technology

Food Technology is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, food technology focuses on nurturing students' practical cookery skills to give them a strong understanding of all aspects of food and nutrition. This subject encourages students to: develop communication skills, fine motor skills, spatial awareness and promotes team work. The course is filtered through different levels of understanding for each key stage to make it accessible to the students of Fairley House.

The Food preparation skills are integrated into five core topics: 

• Food, nutrition and health 

• Food science 

• Food safety 

• Food choice 

• Food provenance. 

The Food Technology GCSE subject content sets out the knowledge, understanding and skills common to all GCSE specifications in food preparation and nutrition. This ensures successful progression from Key Stage 3 through to Key Stage 4 and allows for possible development on to further studies.

In studying food technology, students will:

• Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment 
• Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks 
• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health 
• Understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices 
• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food 
• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.
GCSE food preparation and nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The course encourages students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life